Welcome to the Classy Flamingos Blog Party!

Hey Friends it is week 39!
So glad you are here. 
I can't believe February is almost gone and St. Patrick's Day is right around the corner. Corn Beef and Cabbage here I come.

Now lets have some fun!

What's a blog party?
A blog party is a gathering of  blog authors who share links about their articles. Their articles appear in the pictures below and clicking on them brings you to author's blog post. Blog parties is a way to network with other bloggers, gain exposure, and view new ideas. 

New Items and Deals Every Week
on Poinsettia Drive

You've Been PINKED!

Last Weeks Readers Choice

At My Kitchen Table – German Chocolate Cake - My Hubbard Home

Hot Cocoa Cookies - Kelly Lynn's Sweets & Treats

1 cup fresh strawberries, thinly sliced

1 cup chocolate-hazelnut spread

8 oz frozen whipped topping, thawed, divided

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Welcome to the Classy Flamingos Blog Party!

It's week 38! I learned some new tricks from our post last week, thank you for sharing them. I've been enjoying a long weekend and friends that just wanted to stop by to say hi. I love it when people know that they are welcomed in my home. 

Now lets have some fun!

What's a blog party?
A blog party is a gathering of  blog authors who share links about their articles. Their articles appear in the pictures below and clicking on them brings you to author's blog post. Blog parties is a way to network with other bloggers, gain exposure, and view new ideas. 

New Items and Deals Every Week
on Poinsettia Drive

You've Been PINKED!

Last Weeks Readers Choice

Using Bondo to Repair Wood Rot or Damaged Wood - Abbotts At Home

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3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, julienne

Good olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Note: If using skinless chicken breast, top the chicken with the goat cheese & sun-dried tomatoes the last 10 minutes of baking. -Linda

Ina Garten

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Welcome to the Classy Flamingos Blog Party!

Hi Friends it is week 37!
Wishing you a sweet week filled with kindness, friendships and blessings.
Can't wait to see what you have to post this week.

Now lets have some fun!

What's a blog party?
A blog party is a gathering of  blog authors who share links about their articles. Their articles appear in the pictures below and clicking on them brings you to author's blog post. Blog parties is a way to network with other bloggers, gain exposure, and view new ideas. 

New Items and Deals Every Week
on Poinsettia Drive

You've Been PINKED!

Last Weeks Readers Choice

How To Make Homemade Heart Shaped Marshmallows - Crafting A Family

4 slices bacon

1 1/2 pounds ground beef, preferably chuck

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

4 crusty buns, split

3 tablespoons extra-virgin olive oil

4 large eggs

1 tablespoon dijon mustard, plus more for spreading

1 shallot, thinly sliced

1 small bunch frisee, torn

Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.

Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.

Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.

Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.

Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

Photograph by Levi Brown

Recipe courtesy of Food Network Magazine

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